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Cheesy taco breadsticks mash up everything fun from taco night with gooey cheese bread, giving you a snack that nobody can say no to. These are awesome for a crowd or whenever you want something that comes together quick. You can make these ahead and be munching in like 25 minutes flat.
When I whip these up for movie night or big games, they're always snatched up before we’re halfway through the show. My kids can’t get enough, especially dunked in ranch or salsa.
Mouthwatering Ingredients
- Dried parsley: Bright green flakes add color and that little fresh touch Check for fresh looking parsley for best taste
- Garlic powder: Brings a big flavor kick and goes perfectly with taco spices Make sure yours isn’t clumpy or stale
- Butter, melted: Adds a yummy golden finish and keeps breadsticks moist Use the good stuff if you’ve got it for extra flavor
- Colby Jack or Cheddar cheese sticks: Melty cheese sticks hold it all together Try block cheese cut into sticks for a bolder punch or a stretchier melt
- Pillsbury pizza dough: Your shortcut to super simple prep Make sure your dough can is fresh and hasn’t been banged up
- Taco seasoning mix: Classic Tex Mex flavor Whether you buy it or make it yourself you’ll get those signature spices
- Ground beef 85 percent lean: Juicy, savory beef makes the filling awesome Look for fresh beef with hardly any liquid for the best taste
Simple Step-by-Step
- Cool and Serve:
- Let them rest just a minute so they're easier to grab The cheese will set up a little bit Enjoy with any dips you want
- Arrange and Bake:
- Put the breadsticks on the greased tray leaving room between each Bake about 10 to 12 minutes until golden on top and some cheese is bubbling out
- Butter and Season:
- Blend garlic powder and parsley into melted butter Brush generously on each breadstick This gives them their blast of flavor and helps the crust brown nicely
- Fill and Roll:
- Layer each dough rectangle with a stick of cheese and a scoop of cooled beef Starting on a short end, roll it up, pinching all edges closed so nothing leaks out
- Prepare the Dough:
- Dust your work area with flour Roll out pizza dough into a big rectangle Slice it in half longways, then cut crosswise so you get ten roughly even pieces
- Cook and Season the Beef:
- Crumble and brown the ground beef on medium-high Break it up and keep going until no pink remains Drain off fat, then sprinkle in taco seasoning Mix well and take off the heat Scoop all the beef into a bowl and cool it down so it doesn’t melt the cheese later
- Preheat the Oven:
- Heat up your oven to 425 F and spray a big baking sheet so nothing sticks This helps the breadsticks get that perfect crisp bottom
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I swear the cheese pull is what gets everyone. Right after you bite in, you get that stretchy, gooey cheese. Honestly, my family sometimes polishes off the batch before I can even snap a pic.
Ways to Store
Chuck any leftovers in a container with a lid and stash in the fridge for up to four days. Want to save them longer? Let breadsticks cool, spread them out to freeze, then move to a freezer bag. To get that crisp bite again, just pop them in the oven or air fryer for a few minutes.
Ingredient Swaps
You can totally use ground turkey or chicken if you want them lighter. Veggie friends? Refried beans with peppers work amazing. For cheese, swap in anything that melts well—mozzarella and pepper jack are tasty too.
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How to Serve
These are awesome with guacamole, salsa, or ranch on the side. Want more of a taco feel? Scatter on shredded lettuce, diced tomato, or extra cheese. Chips and salad also make good buddies—go for it.
Snack History
This mash-up isn’t classic Mexican food, but it borrows those Tex Mex taco vibes and cheesy bread you find in the States. It’s a fun blend that makes an old favorite into a great party snack.
Common Recipe Questions
- → Is ground beef required or can I swap in other meats?
Definitely! Try using ground chicken or turkey for a lighter spin—just season like usual to keep the flavor popping.
- → What’s the trick to keep all that filling inside?
Squeeze those seams shut really well. Put the sealed side facing down on your baking tray so nothing oozes out while cooking.
- → Which cheeses make the best gooey center?
Cheddar and Colby Jack get melty and gooey, but you could throw in Monterey Jack or mozzarella for a big cheese pull too.
- → Are these easy to freeze for later?
For sure! Stash baked breadsticks in the freezer and warm them up in the oven again. Super handy for planning ahead.
- → What should I dip these breadsticks in?
Salsa, gooey queso, sour cream, or classic guac all taste amazing with these—it’s hard to go wrong!
- → Can I get them ready early for a party crowd?
Totally—just build them early and pop them in the fridge. When it’s go time, bake them fresh for the best crunch and taste.